Not :rolleyes1:
I pulled this post from SB. As I read through about half of it I laughed and gave up. Who is going to go through all this trouble to cook an octopus :crazy: The way I prepare it is just throw it into a pressure cooker for 20 min. No cleaning necessary beforehand other than removing the entrails, the skin comes right off using a little bit of finger pressure and the meat is soft enough. Then you can do whatever you want with it.
QuoteDisplay MoreI usually catch octopus around the 1.5 - 2 kilo range, I have a secret spot that I can find these at will. So I harvest one per trip, take it home, prepare it, and invite some good friends or family over to share this magnificent recipe.
I got this recipe from one of our Italian members or our club, and it completely blew me away. The Octopus will melt in your mouth, and will be the best Octopus you will ever eat! He taught me a way to boil the Octopus in a way that it is so tender by the end of the boiling process that it basically falls apart as you are taking it out of the pot.
Boiling Phase;
Ingredients (Besides a fresh Tako/Octopus):
1 Onion – Halved
2 Limes or Lemons – Quartered
2 Cups White Wine (Champagne works too)
Salt & Pepper
First of all, the Octopus needs to be cleaned. This isn’t the easiest animal to clean, but care is needed and I won’t go into that here. Then the Octopus needs to be bagged and put in the freezer overnight. Yes, Freeze it! This is part of the tenderizing process. The next day, remove the Octopus from the freezer and let it thaw in the sink or bowl with lukewarm water. While it is defrosting, simmer the above ingredients in a large pot. When completely thawed, bring simmering pot to a full rapid boil. Gently dip the Octopus in the boiling pot till the pot stops boiling, then immediately pull the Octopus out of the pot till the pot returns to a full rapid boil. Gently dip the Octopus back in the Pot again and remove again once pot stops boiling. Do this in/out routine 4 times total. By the 4th time the pot should stay boiling and the tentacles should be completely curled up, leave the Octopus in the pot, turn the heat down to a simmer/slow boil, cover pot, and leave the Octopus in pot simmering for approx. 2 to 2 ½ hours. DO NOT REMOVE OCTOPUS YET. Turn heat completely off and let octopus cool off in pot, together with water and ingredients. This usually takes an additional 2 – 3 hours.
When water is cool, your Octopus should be completely tender and ready for the pressing process!
Pressing Phase;
Container (Large Mug, Large Cup, Soda Bottle etc.)
At least 10 pounds of weights (without the weight belt of course)
I use an extra large big coffee mug, cup or jar, my friend uses the cut out bottom portion of a plastic 2 liter soda bottle. Take the Octopus and put it into whichever container you decide to use. Cover in Plastic bag. Press it down and then put at least 10 lbs. of weight on top. Set in refrigerator overnight. After a night in the fridge with the weights on top, this will produce a block of Octopus to later carve into very thin slices of Carpaccio. I use a deli slicer to achieve the desired thickness.
Eating Phase;
Olive Oil
2 Lemons
Fresh Parsley
Salt & Pepper
Slice the Octopus into very thin slices….ala Carpaccio
The desired thickness can only be performed with a deli slicer or equipped food processor. Don’t try to hand slice it as it will be too thick and ruin the whole premise of Carpaccio. If you don’t have a good slicer…beg, borrow or steal one! It will be worth it!
Lay out the Carpaccio on a large serving plate and mix around with some FRESH parsley. Sprinkle moderately with Olive Oil, squeeze a Lemon or two on top, add Salt & Pepper to taste.
Serve and ENJOY!
I just can’t say enough about this recipe and I am happy to share with you all.
Peace